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Title: Mexican Bean and Rice Casserole
Categories: Vegetarian Vegan Main
Yield: 6 Servings
| 1 | tb | Oil |
| 1 | lg | Onion; chopped |
| 2 | Celery stalks; chopped | |
| 1 | Red bell pepper; diced | |
| 3 | c | Red kidney beans; cooked |
| Enough liquid from cooking the beans to make a puree | ||
| 6 | oz | Tomato paste |
| 1 | ts | Cumin |
| 1 | ts | Chili powder |
| 1 | ts | Basil |
| 1/2 | ts | Oregano |
| pn | Cayenne, if desired | |
| 3 | tb | Shoyu or tamari |
| 1 | c | Arame; soaked (optional) |
| 4 | c | Brown rice; cooked |
| 1/2 | c | Parsley; chopped |
| 3 | lg | Tomatoes, ripe; sliced |
| 5 | Garlic cloves; pressed |
Heat the oil in a large skillet and saute th eonion, celery and red pepper till almost tender.
Blend together the beans, a small amount of the liquid from cooking them (about 1/4 cup), the tomato paste, the spices, and the shoyu or tamari in a blender or food processor tomake a puree. Transfer the puree to a large bowl.
Add the sauteed vegetables and the soaked arame (if desired) to the bean puree and mix well.
In a separate bowl, mix the rice and parsley together.
Oil a large, deep baking dish. Place half of the rice in the bottom of the dish. Spread half of the bean mixture over the rice, top it with half of the sliced tomatoes, and then distribute half of the pressed garlic over the tomatoes. Repeat the layers.
Bake at 350 degrees for 45 minutes.
Delicious with steamed artichokes and a big green salad.
From the files of DEEANNE
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